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Keeping Your Restaurant On Its Toes

When you run a business like a restaurant, it can be easy to get complacent about the details. Your employees might be used to you checking in on them during certain times of the week, or you might get comfortable with your same old menu. Unfortunately, if your place stays exactly the same, customers can lose interest—which can be bad for business. I want you to know what you need to do to make your restaurant beautiful, functional, and relevant, which is why I made this site. Here, you will learn key strategies for perfecting your business, so that you don't end up with a mess on your hands.

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Keeping Your Restaurant On Its Toes

Two Fall-Inspired Chicken Recipes To Include On Your Menu

by Julio Myers

Are you looking for ways to jazz up your menu for the fall season? Adding a few new chicken entrees is a great place to start, since chicken is versatile, easy to prepare, and a favorite among customers. Here's a look at two chicken recipes that use fall ingredients. Include them on your seasonal menu, and your guests are sure to be pleased.

Grilled Apple Cinnamon Chicken


  • 4 pounds chicken cutlets
  • 1 cup applesauce
  • 1 teaspoon cinnamon
  • 1 1/2 teaspoons salt
  • 1/4 cup apple cider vinegar
  • 2 tablespoons soy sauce
  • a pinch of cayenne pepper
  • 2 tablespoons olive oil

Combine all of the ingredients, except for the chicken, in a refrigerator container. Stir well to combine. Add the chicken, and make sure each piece is fully immersed in the applesauce mixture. Let the chicken marinate for at least eight hours in the cooler. You can keep the chicken in the marinade in the cooler for up to two days, cooking it to order.

When you get an order, place a piece of chicken on a hot grill, and grill for 3-4 minutes per side or until the chicken reaches an internal temperature of 165 F.

This dish is lovely served with a side of winter squash or sweet potatoes.

Baked Chicken Thighs with Apricots and Raisins


  • 6 pounds bone-in chicken thighs
  • 1 cup raisins
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 tablespoons onion powder
  • 2 cups fresh apricots, peeled and sliced
  • 1/4 cup orange juice
  • 1/4 cup apple cider vinegar
  • 1 teaspoon cornstarch

Lightly grease a large baking pan. Season the chicken thighs with salt, black pepper, and onion powder, and place them in a single layer in the pan, with the skin side facing upward. Pour the raisins and apricots over the chicken. In a bowl, whisk together the orange juice, vinegar, and cornstarch. Pour this over the chicken.

Bake the dish for 45-50 minutes at 375 F.  The chicken skin should be crispy, and the sauce should be thickened. Store the chicken in the cooler, and when you get an order, reheat a single portion in a casserole dish in a 400 degree F oven for 15 minutes. You can keep the pan of prepared chicken in the cooler for up to three days, reheating portions as needed.

This dish is lovely when served with a side of seasoned rice or sauteed squash.

For other ideas or to sample some chicken meals, contact a local restaurant, such as Cochran's Cafeteria.